Sheet Pan Hawaiian Pineapple Chicken and Vegetables (Paleo)
This Sheet Pan Hawaiian Pineapple Chicken dinner is full of spicy and sweet flavors, can be on the table in less than 30 minutes, and is a deliciously healthy paleo meal.
Servings: 4 servings
Equipment
- Large rimmed baking sheet
- 2 mixing bowls
- whisk
Ingredients
- 2 pounds chicken tenderloins
- 3 teaspoon chili powder
- 2 teaspoon ground cumin
- 3 garlic cloves minced
- 2 tablespoons coconut oil melted
- Salt and pepper to taste
- 1 red onion roughly chopped
- 4 tablespoons bell peppers I used red, orange, and green, cut into 1” pieces
- 1 ½ cups pineapple chunks fresh is best, but drained canned works well too
- 2 tablespoons fresh lime juice
- 1 tablespoon sesame seeds optional
Instructions
- Preheat the oven to 425 degrees. Line a large sheet pan with parchment paper, or spray with non-stick spray.
- In a small bowl, whisk together the chili powder, cumin, salt and pepper, coconut oil until combined.
- In a large bowl add the chicken, onions, peppers, and pineapple. Drizzle over spice mixture. Toss to coat everything well.
- Spread in a single layer onto prepared sheet pan.
- Bake in oven for 12 - 15 minutes, until chicken is just about done. Then turn the broiler on a couple of minutes to char the vegetables and brown the chicken a bit more.
- If desired, sprinkle with sesame seeds, and then serve.
Notes
See blog post for more tips